Even though I have posted many dessert recipes, I realized I have never shared a recipe for an yeast-raised buns or cakes. I absolutely love this kind of pastry, it’s tender, fluffy and delicious. I always make these chocolate buns for breakfast when we get bored with oatmeal. They’re perfect with a cup of morning coffee or tea.
Making these chocolate buns can be a little bit handy, but you can also roll the dough into a log, with the filling inside, and cut it into simple rolls. You can also substitute chocolate filling with cinnamon or nuts mixed with sugar and butter.
- 3/4 cup lukewarm milk
- 1 package of active dry yeast (2 1/2 tsp)
- 4 tbsp raw cane sugar
- 5 tbsp melted butter
- 1 3/4 – 2 cup all purpose or spelt flour
- a pinch of cinnamon
- Optional: 1/2 tsp ground cardamon
- 1 egg, beaten (for brushing)
- 6 tbsp melted butter
- 3 tbsp raw cane sugar
- 130 g / 4.6 oz chocolate (I used 60% dark chocolate)
- In a large bowl, mix milk, yeast and a pinch of sugar. Set aside for 10 minutes.
- Add melted butter, 4 tablespoons of sugar, cinnamon, cardamon and mix. Then stir flour gradually into the yeast mixture.
- Turn the dough out onto a very lightly floured surface and knead it well for 5–8 minutes. Place it back into the bowl and cover with plastic wrap and leave to rise for about 50-60 minutes or until doubled in size.
- In the meantime, prepare the filling. In a bowl, mix melted butter and sugar. Chop your chocolate into very small pieces.
- When the dough has risen, cut it in half. Roll one of the halves into a rectangle about 2mm thick. Over half of the rectangle spread a thin layer of the filling and sprinkle it with the chopped chocolate. Fold the other half of dough over the filling lightly pressing the edges together to firmly seal the filling inside.
- Then cut out 3 cm thin slices. Cut each slice in the middle leaving 1-2 cm at the end and lightly press each strip to seal the filling and then twist each strip. Wrap one strip around the top and twist the other one over the top. Repeat the process with the second half of the dough.Preheat the oven to 180°C.
- Preheat the oven to 180°C.
- Place the buns on the baking tray lined with parchment paper and allow to rise for 20 minutes. Then brush them with the beaten egg.
- Bake the buns for about 15 minutes or until golden brown.